Smoky Black Bean Burger

While others are in chocolate and cookie mania, we love to scarf down a delicious burger. They come in all different variations. Right now, we are into fluffy brioche buns and extraordinary sauces. The smoky black bean burgers in this recipe are served with a plum rum sauce and a delicious red cabbage salad. A coleslaw, as Americans and Brits would say. Instead of mayonnaise, which is traditionally added to this sort of cabbage salad, we mixed a cashew cream with capers. Also, we had fresh oven fries and homemade ketchup. Since we prepare everything ourselves, these burger are definitely no fast food. The yeast buns rise in front of the heating, the sauces are reduced, the cabbage is kneaded until it is soft, the fries are, of course, cut by hand, and the winter salad is hand-picked. Every bun is garnished with love – just to be devoured greedily afterwards. You look funny while doing this, your face is usually covered in spilled sauce, you need to lick off your fingers afterwards and probably also need to open a button on your trousers. It’s a perfect way to eat with friends, since it binds together!

For the red cabbage salad, slice the cabbage, mix it with the salt and knead it with your hands until some water gets out. Best wear some glove unless you want your hands stained red for the next days. Add the vinegar to the red cabbage and leave it to draw for 30 minutes. Stir it up here and there.
With a blender, purée the cashews, capers, mustard and water until it turns creamy. Peel the apple, core and roughly grate it. Mix the apple and cashew cream with the red cabbage, and season with salt.
For the sauce, dice the onions and roast them in a bit of canola oil until they become fried onions. Heat the rum in a pot or pan and flame it to reduce the alcohol. Roughly chop the dried plums and finely blend with fried onions, rum, maple syrup and water. Afterwards, season it with salt and cayenne pepper.
For the patties, mix the ground flaxseeds with water and let them soak. Finely chop the garlic and shallots and lightly sauté them. Drain the black beans and mash them with a potato masher or a fork. Add garlic, shallots, tomato puree, paprika powder, cayenne pepper, soaked flaxseeds and oatmeal and knead well with your hands. With wet hands, form 6 patties and fry them from both sides for 5 minutes in canola oil, until they are crispy on the outside. Fill the burger buns with the patties and the other ingredients at whim.

FoR 6 Servings


350 g red cabbage

1/2 tsp salt

2 tbsp red wine vinegar

50 g cashews

15 g capers in brine

1 tsp Dijon mustard

50 ml water

1 apple


90 g shallots

virgin canola oil

150 ml rum

9 dried plums

1,5 tbsp maple syrup

150 ml water

1/4 tsp cayenne



2 tbsp ground flaxseed

60 ml water

1 clove of garlic

2 shallots

virgin canola oil

480 g black beans (canned)

2 tbsp tomato paste

1 tsp smoked paprika powder

1/2 tsp cayenne

90 g oatmeal



1 handfull miner's lettuce

6 burger buns